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Thread: Sausage and Smoke Cooking

  1. #1311
    Senior Member blabbermouth outback's Avatar
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    Y'all killin me. Here I'm gearing up to smoke a turkey breast, and y'all is smokin cheeses.

    Its on my things to smoke, list.
    Mike

  2. #1312
    32t
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    If that is the worst thing that anyone accuses me of being a bad influence I will be happy!

    Way early from my birthday my wife bought me a 4.3 lb prime rib roast. Nice looking chunk of meat.

    She wants me to smoke it this weekend and let her eat half.....
    Last edited by 32t; 11-19-2021 at 10:27 PM. Reason: i said cook not smoke.

  3. #1313
    32t
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    Quote Originally Posted by spazola View Post
    Attachment 337275I have no idea where my smoke tube is. It will turn up eventually, probably when I am not looking for it.
    If you see my spawn inaculator I would also be interested.....

    P.S. It is around here somewhere I am sure.........
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  4. #1314
    32t
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    Time to fire up the smoker!
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  5. #1315
    32t
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    Maybe a little on the rare side for me but so many warnings of not overcooking it......
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  6. #1316
    Senior Member blabbermouth outback's Avatar
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    A little rare for me, but if the fat is rendered right, I'm good with it still moving a bit.

    Sure looks good..!
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    Mike

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    Senior Member blabbermouth RezDog's Avatar
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    That’s perfect for me Tim. Yorkshire pudding too?
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  8. #1318
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    Looks just right...Yum

    Pete <:-}
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  9. #1319
    32t
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    I pulled it out of the smoker at 132'f and put it the oven at 500'f for 15 min.

    Ended up at around 137'f in the thick part.

    I was aiming for 140'f.

    my oven runs on the cold side
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  10. #1320
    Senior Member blabbermouth tcrideshd's Avatar
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    No too rare at all, I always pull my 2” ribeyes off the fire at 118, usual after the plate around 122, but anything from the 118-124 is acceptable, looks good Tim
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